2 15-ounce cans cannellini or great northern beans, drained and rinsed
1 15-ounce can tomato puree
1 teaspoon Italian seasoning(or just dried basil)
½ teaspoon crushed red pepper
4 cups chicken broth
7 cups fresh spinach, coarsely chopped
⅓ cup shredded Parmesan cheese
salt and pepper to taste.
Instructions
Heat a stock pot over medium high heat. Crumble the sausage and brown for a few minutes, stirring occasionally.
Add in the onion, garlic and sun-dried tomatoes and cook for 2-3 minutes until the onions start to soften up.
Add the beans, tomato puree, Italian seasoning, crushed red pepper and broth to the pot. Bring to a boil, cover and simmer over medium heat for 35-40 minutes. (You want the beans to soften up a little more, and the flavors to marry together).
Add the chopped spinach (I had small leaves and skipped the chopping part) and the Parmesan. cook uncovered for a minute or two until the spinach is wilted. Season with salt and pepper if needed. (I do this at the very end to avoid over-salting since depending on the broth and Parmesan used, the saltiness may vary).
Recipe by To plate with love at https://toplatewithlove.com/sausage-spinach-and-white-bean-soup/